Hello Fellow Foodies! You may recognize me as the winner from abc's Season 3 of the Great American Baking Show! I'm a full-time foodie, traveler, attorney, and lover of life! I'm thrilled to share snippets of my life with you through this blog--from my favorite holiday recipes to exciting voyages abroad. READ MORE

I'm switching things up for Day 16 with a savory, non-dessert. This dish is elegant, yet simple, and it would fit nicely on any holiday table. I sliced two types of sweet potatoes (one orange variety and one white variety) and roasted them in the oven until they were tender. I used the white variety, which had eggplant-colored skin, because the people selling me the produce insisted that it was the sweeter, superior sweet potato.

Day 16: Oven-Roasted Sweet Potatoes

Difficulty: Piece of Cake!

Sometimes, the best dishes are the simple ones where the freshness of the ingredients can really shine. The only way you'll go wrong is if you undercook or overcook the potatoes. If the potatoes aren't cooked through yet but start to get too brown, just cover them with foil for the remainder of the baking time.

Oven-Roasted Sweet Potatoes

This recipe works great for regular potatoes as well. Just leave out the maple syrup and add a few sprigs of rosemary when you remove the potatoes from the oven!

Ingredients

4 pounds of sweet potatoes, skinned and sliced thinly (1/8")

3 tablespoons olive oil

3 tablespoons salted butter

1 tablespoon maple syrup

salt and pepper to taste

Instructions

Preheat oven to 375F. Combine the butter, olive oil, and maple syrup in a small saucepan over low heat. Stir until the butter melts, then remove from heat.